Squash, chestnut and hazelnut roast wreath
Full of nuts, seeds and delicious veg, this vegan roast makes the perfect no-meat, no-dairy Christmas dinner. Recipe courtesy of @rebelrecipes for Merchant Gourmet, merchant-gourmet.com
Prep: 30 mins
Cook: 1 hr 15 mins
Serves: 6
Ingredients
- olive oil
- 2 leeks, sliced
- 4 cloves garlic, sliced
- ½ butternut squash, peeled and diced
- 125g mushrooms, finely chopped
- 300g hazelnuts
- 4 tbsp pine nuts, toasted
- 4 tbsp sunflower seeds, toasted
- 200g cranberries
- 180g Merchant Gourmet whole chestnuts, finely chopped
- 60g breadcrumbs
- 2 tbsp ground flaxseed mixed with 5 tbsp water
- 3 tbsp tamari sauce
- 4 tbsp nutritional yeast
- 1 tbsp wholegrain mustard
- 1 tsp sea salt and black pepper
- 1 lemon, zest
- 2 tbsp fresh thyme, chopped
- vegetable crisps, rosemary, thyme and cranberries, to decorate
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a bundt
tin or a silicone mould with olive oil. Heat 2 tbsp olive oil in a large pan over a medium heat. Add the leeks and cook gently for
8-10 minutes until soft and golden. Stir in the garlic and cook for
another minute. Add the diced squash and mushrooms. Cook for about 15 minutes, stirring often, until softened. Remove from heat and set aside to cool slightly.Step 2
Toast the hazelnuts in a dry pan until golden. Pulse in a food processor until roughly chopped. In a large bowl, mix the toasted nuts with the vegetable mixture. Add the chopped Merchant Gourmet chestnuts, breadcrumbs, flaxseed mix (flax egg), tamari, nutritional yeast, mustard, salt, pepper, lemon zest and thyme. Mix thoroughly, until well combined and sticky enough to hold its shape when pressed. If it feels too dry, add 1-2 tbsp water or more olive oil.
Step 3
Spoon the mixture into the bundt tin. Press it down firmly with
the back of a spoon or your hands. Smooth the top, then bake for 40-45 minutes until golden brown on top.Step 4
Remove from the oven and allow the nut roast to cool in the tin for 10-15 minutes. Carefully invert the nut roast onto a serving plate. Decorate with herbs, vegetable crisps and cranberries.
